Preheat oven to 350 degrees.
Unroll pie crusts onto a lightly floured surface and, using a heart-shaped cookie cutter, cut out as many hearts as you can fit.
Brown ground beef or turkey in a large pan over medium-high heat.
Remove meat from pan and add onions and potatoes.
Cook until potatoes are tender and brown.
Return meat to pan and stir in carrots and taco seasoning.
Remove from heat.
Spoon about 2 tablespoons of meat mixture onto the center of a pie crust heart. Sprinkle a little cheddar cheese on top of the meat mixture.
Top with another heart and seal the edges with the tines of a fork. Place empanada on an ungreased baking sheet.
Repeat with remaining hearts.
Use a knife to cut a few small slits in the top of each of the hearts.
Lightly brush each empanada with beaten egg.
Bake empanadas for 15 minutes, or until golden brown.
Remove from oven and serve with salsa, if desired.
Preheat oven to 350 degrees.
Unroll pie crusts onto a lightly floured surface and, using a heart-shaped cookie cutter, cut out as many hearts as you can fit.
Brown ground beef or turkey in a large pan over medium-high heat.
Remove meat from pan and add onions and potatoes.
Cook until potatoes are tender and brown.
Return meat to pan and stir in carrots and taco seasoning.
Remove from heat.
Spoon about 2 tablespoons of meat mixture onto the center of a pie crust heart. Sprinkle a little cheddar cheese on top of the meat mixture.
Top with another heart and seal the edges with the tines of a fork. Place empanada on an ungreased baking sheet.
Repeat with remaining hearts.
Submit!
